Mince Chicken Breasts using a processor

Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook for 3 minutes, or until tender.

Add chicken mince and cook for 5 minutes, stirring with a wooden spoon. Set aside to cool.

Preheat over to 350°F

In a bowl combine Ricotta, chopped spinach and a pinch salt and pepper. Add chicken mixture to Ricotta mixture and blend well.

Cut lasagna sheets crossways so that each sheet makes 2.

Grease a deep baking dish and spread the Rose Sauce on the bottom. Add 1 cup pasta sauce on top of the Rose Sauce and blend just a little.

Take one pasta sheet and place approx.1/4 cup of filling along one edge of the pasta and roll.

Place {seam down} in the dish and repeat with remaining sheets.

Pour remaining Italian Pasta Sauce over the rolls and sprinkle cheese on top of sauce {I sprinkled a little of the mixture on top as well, since I had some left. That's optional though}

Bake uncovered for 30-35 minutes or until top bubbles. Let stand 5-10 minutes before serving.